Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics-Reference-Cited by-同舟云学术

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Published:2021-12-20 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SHORI Amal Bakr¹^ORCID,AL ZAHRANI Ashwag Jaman¹

Affiliation:

1. King Abdulaziz University, Saudi Arabia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference102 articles.

1. Chemical composition, sensory evaluation and starter activity in cow, soy, peanut and rice milk;Abou-Dobara M.;Journal of Nutritional Health & Food Engineering,2016

2. The rheology and physical properties of fermented probiotic ice creams made with dairy alternatives;Aboulfazli F.;International Journal of Food Engineering,2015

3. Replacement of bovine milk with vegetable milk: effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert;Aboulfazli F.;International Journal of Dairy Technology,2016

4. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream;Aboulfazli F.;LWT,2016

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Large-scale production of paraprobiotic soy milk in stirred tank bioreactor: A dual-step fermentation approach;Applied Food Research;2024-12

2. Plant-based probiotic foods: current state and future trends;Food Science and Biotechnology;2024-08-28

3. Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature;Fermentation;2024-05-30

4. Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects;Journal of Food Science and Technology;2024-03-10

5. Next-Generation Plant-Based Foods: Challenges and Opportunities;Annual Review of Food Science and Technology;2023-11-14